Phenolic composition of wine from 'Cabernet Sauvignon' grapes subjected to leaf removal at different timing in Southern Brazil

Douglas André Wurz,Ricardo Allebrandt,Alberto Fontanella Brighenti,José Luiz Marcon Filho,Betina Pereira De Bem,Leo Rufato

doi:10.1590/s1678-3921.pab2020.v55.01919

Douglas André Wurz, Ricardo Allebrandt + Show 4 more

Open Access

https://doi.org/10.1590/s1678-3921.pab2020.v55.01919

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Abstract

Abstract: The objective of this work was to evaluate the phenolic composition of wine from 'Cabernet Sauvignon' (Vitis vinifera) grapes subjected to leaf removal management at different timing, in a high-altitude region. The experiment was carried out in the 2015 and 2016 vintages, in a vineyard located in the municipality of São Joaquim, in the state of Santa Catarina, Brazil. The treatments consisted of different periods of leaf removal in the clusters, at five phenological stages ‒ full bloom, buckshot berries, pea-sized berries, veraison, and 15 days after veraison ‒, and of a control without leaf removal. At harvest, 50 kg of each treatment were collected for winemaking. The contents of gallic acid, catechin, p-coumaric acid, vanillic acid, resveratrol, quercetin, rutin, and kaempferol were evaluated. The results showed the importance of leaf removal before veraison, to obtain wine with a higher concentration of phenolic compounds, which favors wine quality. The leaf removal management promotes the increase of gallic acid, vanillic acid, p-coumaric acid, resveratrol, quercetin, and kaempferol in wine. The early leaf removal before veraison results in increases in vanillic acid, p-coumaric acid, resveratrol, quercetin, and kaempferol. The wine made from grapes not subjected to leaf removal shows higher values of catechin and rutin.

Highlights

The high-altitude region of Santa Catarina state (SC) exhibits vineyards cultivated in lands elevated from 900 up to 1,400 m altitude, where grape phenological cycle is longer in comparison to other Brazilian wine producing regions (Brighenti et al, 2013)
A similar behavior was observed depending on the time of leaf removal in both vintages
The lowest value of gallic acid was observed in wine made from grapes not subjected to leaf removal, with 16.5 mg L-1 and 16.9 mg L-1, in 2015 and 2016 vintages, respectively

Summary

Introduction

The high-altitude region of Santa Catarina state (SC) exhibits vineyards cultivated in lands elevated from 900 up to 1,400 m altitude, where grape phenological cycle is longer in comparison to other Brazilian wine producing regions (Brighenti et al, 2013). It is a long-cycle variety (214 days) that requires a high-thermal sum to complete its phenological phases, whose harvests occur from the second half of April, a time when temperatures start to drop in the region (Brighenti et al, 2013) Associated with this fact, this region shows conditions such as high levels of organic matter in the soil (Zalamena et al, 2013), high-water availability, the adoption of vigorous rootstocks, and the vertical shoot position (VSP) training system, which results in excessive vegetative growth requiring canopy adjustment to promote the vineyard balance (Borghezan et al, 2011; Würz et al, 2017b). This combination of factors leads to the risk of harvesting 'Cabernet Sauvignon' grapes with inadequate maturation parameters, such as highacidity content, aggressive tannins, and excess of herbaceous aromas (Würz et al, 2017b)

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